Pecan Pie Bars

veganricha.com

Elizabeth Fraser

vegan pecan pie bars

subheading: For the crust:

1 cup ( 112 g) almond flour

3 tablespoons tapioca starch

2 tablespoons oat flour, certified Glutenfree if needed or use white rice flour

⅛ teaspoon baking soda

⅛ teaspoon salt

½ teaspoon vanilla extract

1 tablespoon refined coconut oil semi-solid

3 tablespoons maple syrup

subheading: For the date caramel layer:

9 soft Medjool dates

2 tablespoons almond butter

½ cup ( 125 ml) non-dairy milk such as almond milk or oat milk

⅛ teaspoon salt

subheading: For the pecan topping:

1 cup ( 100 g) pecans halves and chopped I use and ½ cup of halves and ½ cup chopped

1 tablespoon maple syrup

2 teaspoons coconut sugar or brown sugar

⅛ teaspoon cinnamon

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